A. Mission and Scope

The purpose of this position is to provide leadership to front line supervisors in an effective and efficient manner while ensuring that guests, trainees, and employees receive quality products and services that reflect the Mission, Vision and Spirit of the USSRC.

B. Qualifications

Education: High school or G.E.D. plus 2 years of formal education beyond high school level. Additional certifications are proven asset. Must be Safe Serve certified.

Experience: 3-6 years hands on experience in a high volume, full service food environment with a minimum 2 years supervisory experience. Must possess excellent verbal communication skills to interact effectively with guests and employees. Must have knowledge of food preparation and sanitation standards and the operation of food service equipment. Must be able to lead, direct, and schedule staff and resources.

C. Physical Requirements of the Position

This position has the following special requirements:

Walking, climbing (stairs) to access other departments

Standing for long periods of time (6-7 hours) instructing, training & supervising employees

Sitting for short periods of time (1hour) at a desk ensuring staff schedule are correct

Lifting, carrying, pushing supplies and boxes up to 50 lbs. waist high

The above duties reflect the general responsibilities necessary to describe the principal work functions of the job, and shall not be considered as a detailed description of all work requirements that may be in the position.